Vegan Instant Pot Teriyaki Fried Rice – Vegan Richa

Vegan Instant Pot Teriyaki Fried rice is packed with colorful veggies, sesame seeds and a sweet and salty teriyaki sauce you will LOVE! Such a delicious one-pot dinner! This easy Japanese restaurant-style fried rice is ready in 20 minutes making it family-friendly for busy weeknights.

I love me a quick, no fuss, one-pot meal with minimal washing up to take care of after eating! This Teriyaki fried rice is my new favorite! Picture a complete Asian-inspired veggie-packed meal made in one-pot! Trust me, this Vegan Instant Pot Fried Rice will be on constant dinner rotation. It’s so easy and SO good!

Making teriyaki fried rice in an Instant Pot is a real game changer! No sticking, or stirring, no water boiling over. Set and forget and the rice comes out perfectly cooked every time.

The beauty of this easy restaurant-style Instant Pot fried rice recipe is that you can add whatever vegetables you have in the fridge. I used zucchini, peas, bell peppers, and carrots but the possibilities are endless.

FOR MORE VEGAN RICE DISHES CHECK OUT THESE RECIPES:

Ingredients for making Instant Pot Teriyaki Fried Rice:

• soy sauce – the dark kind is recommended here. You could also use tamari to make this gluten-free
• maple syrup, molasses, and sugar for sweetness and that signature dark color
• plenty of minced fresh ginger and garlic are a must for making anything teriyaki
• rice wine vinegar adds some more tang to the frying sauce
• cornstarch helps thicken the teriyaki sauce
• sesame seeds are great addition as they add some crunch and a nice nutty aroma to this recipe
• white rice washed and soaked for 15 minutes – I recommend long grain rice
• veggies: I use zucchini, stir fry mix, peppers, carrots, peas, etc but you can mix it up
• extra firm tofu works best here. Make sure to press it before you cut it into small pieces

Tips & Substitutions:

• About the peas – feel free to add them right in the end if you want them to maintain their gorgeous green color. When cooked for the entire duration they might look a bit grey and less attractive. For a simple dinner, I don’t mind them that way but if company is coming, add them in once the pressure has been released. The heat from the rice cooks them in a minute.
• You can also make this recipe with different grains such as quinoa, or millet. For quinoa, pressure cook it for only 4 minutes.
• To make this without tofu, you can add in 1 cup of slightly mashed chickpeas instead.

Mix the soy sauce, maple syrup, sugar, ginger, garlic, vinegar, molasses and water, until well combined. Reserve half of the sauce. Add the sesame seeds to one half of the sauce, and add cornstarch to the other half of the sauce.

In an instant pot, select sauté then add 2 tsp of oil. Once the oil is hot, add in the tofu until it is golden on some sides.

Switch off sauté. drain the rice and add it to the instant pot. Add in the vegetables, salt, pepper, and half of the teriyaki sauce that has sesame seeds. Add 1.5 cups of water, and mix really well.

Close the lid, select pressure cook for 5 minutes at high pressure. Let the pressure release naturally for 8 minutes. Then carefully quick release, then open the lid.

Meanwhile, mix the teriyaki sauce that has cornstarch in it so that the cornstarch that has settled will mix in again. Then heat that mixture in a microwave or in a skillet until the sauce thickens a little bit.

Remove the fried rice from the instant pot into a large bowl and fluff it. Then drizzle the thickened teriyaki sauce all over, but don’t completely mix it so that there are swirls of some concentrated teriyaki sauce all over in the fried rice.

You can also serve half of that sauce on the side instead of mixing all up, for people who want that extra punch of the teriyaki sauce, while eating the fried rice.

Top it with Green Onions, and more sesame seeds, and serve. You can also make this with different grains such as quinoa, or millet. For quinoa, pressure cook it for 4 minutes.

WHICH RICE SHALL I USE FOR MAKING TERIYAKI FRIED RICE?

I would recommend long-grain rice for making this recipe. It holds its shape better and stays separate when cooked. Basmati rice is great but you can also go for Jasmine rice.